White balsamic arugula salad
- Preparation 5 min
- Servings 4
- Freezing I do not suggest
Ads
🌿 The versatile side dish that goes with all my grilled meats
This salad is one of my favorites to serve with any piece of meat I grill on the BBQ. I love arugula for its peppery kick that wakes up your mouth, and I combine it with French shallot for punch, cucumber for freshness and juiciness, and a simple vinaigrette with white balsamic and herbs de Provence. I’ve been making this for years. It’s my own version, not inspired by any restaurant. The combo of white balsamic, herbs de Provence, a good pinch of salt and extra-virgin olive oil is just incredible. My kids are crazy about it to the point where I could serve it to them every day and they’d still love it. Actually, I’ve been eating it for three days straight.
🥗 Two tricks to not mess it up
First trick, the most important one: don’t put TOO much white balsamic vinaigrette, or you’ll lose all the peppery character that makes arugula interesting. This salad is really made to taste. I’ve put the quantities as I roughly make them, but don’t hesitate to adjust them. Aim for about a 1 to 1 ratio between oil and vinegar, but in a HUGE amount of salad. So in reality very little vinaigrette per bite. Second trick: WHITE balsamic, not dark. White is milder, slightly sweet, with a more delicate acidity that doesn’t mask the arugula. Dark works too, but it has a more pronounced character that completely changes the game. I find white in all major grocery stores, so no stress about hunting for ingredients.
🏡 The perfect year-round side dish
This white balsamic salad is exactly the kind of entertaining recipe that comes together in two minutes while your meat rests after cooking. It beautifully accompanies creamy pasta, grilled fish, homemade pizza, or any piece of BBQ meat. It’s my perfect summer salad, but honestly, I eat it year-round. To transform it into a light meal, add a drained can of tuna for a quick lunch, hot grilled halloumi on top for a Mediterranean combo, or crumbled feta for the salty kick. You can also vary the base by mixing arugula with some frisée and romaine hearts, or enrich it with cherry tomatoes, grated parmesan, toasted pine nuts, almonds or walnuts. It’s just a starting point. Make it your own version.
Ads
Ads
🌿 Use LITTLE vinaigrette to preserve the peppery character
Arugula has a natural peppery character that’s its signature. If you drown the leaves in white balsamic vinaigrette, you’ll mask this character and end up with an overly acidic salad where the arugula disappears. My approximate ratio is 1 to 1 between oil and vinegar, but in a HUGE amount of salad — so in reality very little vinaigrette per bite. Taste as you go and adjust.
🍶 White balsamic rather than dark
White balsamic is milder and slightly sweeter than classic dark balsamic. Its acidity is more delicate, allowing it to accompany arugula without dominating it. Dark balsamic works too, but it has a much more pronounced character that completely changes the salad’s profile. You’ll find white in all major grocery stores.
🧅 French shallot for punch, not soaked
Thinly sliced French shallot brings an aromatic kick that red onion or chives wouldn’t have. I never soak it to soften — I like when it pops, when it makes me salivate. If you have a large one, one is enough. Otherwise, two small ones do the job. As a replacement, thinly sliced green onions work just as well.
🥒 Cucumber cut in quarters, never peeled
Keep the English cucumber peel — it brings beautiful crunch and color. Cut it in four lengthwise, then slice into small triangles. This cut gives more interesting pieces than classic rounds, and they incorporate better with the arugula without falling to the bottom of the bowl.
🌱 Herbs de Provence: grocery store blend is enough
No need to hunt for an overpriced artisanal blend — jarred herbs de Provence from major stores (Clubhouse, store brand) do the job. A simple generous pinch is enough to give that Mediterranean aromatic profile that changes everything. It’s my signature twist for this vinaigrette: you don’t see it in classic vinaigrettes.
🫒 Quality extra-virgin olive oil
This is the time to bring out your good olive oil — the fancy one you save for occasions. Since the vinaigrette is minimalist (4 ingredients), each ingredient counts. A fruity and flavorful extra-virgin olive oil makes all the difference compared to a low-grade oil. Regardless of origin, use your favorite.
⏱️ Everything in the bowl at the last minute
This salad isn’t made ahead — the arugula would wilt under the vinaigrette in less than 5 minutes. Keep all ingredients ready in the fridge, then assemble in the large mixing bowl just before serving. Toss gently, taste, adjust, and bring directly to the table.
✅ What to serve with my white balsamic arugula salad?
This salad pairs with pretty much everything that goes on the BBQ or in the pan. Serve it alongside my Creamy pasta with sausage, spaghetti squash and spinach to balance the rich side, or with my Italian tomato, burrata & arugula pizza to push the Italian side. For a salad buffet, accompany it with my Burrata, Peach & Tomato Salad with Honey Dressing or my Panzanella with arugula and fennel to double the peppery character.
🍝 Perfect with your favorite pastas and grilled meats
This salad pairs beautifully with my creamy pasta with sausage, squash and spinach, my lemon shrimp Alfredo linguine, my best grilled chicken skewers, a good maple pulled pork or pork tenderloins with mustard and smoked paprika. The peppery arugula + white balsamic bridge with every grill and creamy pasta you can think of.
Ads
Ingredients
- 100 g fresh arugula (about ¾ of a rectangular Roquette Attitude package, or 3 cups well packed)
- ½ English cucumber, cut in four lengthwise then sliced
- 1 large French shallot (or 2 small), cut in half then sliced thinly
- 1 ½ to 2 tbsp (22 to 30 ml) extra-virgin olive oil
- 1 ½ tbsp (22 ml) white balsamic vinegar, or more to taste
- 1 pinch herbs de Provence
- Salt and freshly ground pepper
Ads
Preparation
- In a large mixing bowl, place the arugula, sliced cucumber and French shallot.
- Drizzle with a nice stream of extra-virgin olive oil, add the white balsamic vinegar, herbs de Provence, salt and freshly ground pepper.
- Toss gently to coat each arugula leaf well. Taste and adjust seasoning as needed. Serve immediately.
Yes, but the result will be different. White balsamic is milder and slightly sweet, with a more delicate acidity that lets the arugula express itself. Classic dark balsamic has a much more pronounced character that dominates the salad more. If you use dark, reduce the amount by about ¼ to not mask the peppery character of the arugula.
The golden rule: use LITTLE vinaigrette. Arugula in large quantity needs very little vinegar to shine. My approximate ratio is 1 to 1 between oil and vinegar, but in a large amount of salad. Taste as you go and adjust — you can always add more, never take it away. If it’s too acidic, simply add a bit more arugula to rebalance.
Absolutely. For a quick and filling lunch, add a drained can of tuna or Nordic shrimp. For a Mediterranean version, place hot grilled halloumi on top or sprinkle with crumbled feta. You can also enrich the base with cherry tomatoes, grated parmesan, toasted pine nuts, sliced almonds, walnuts, or even some sliced strawberries in season.
Not really. Arugula wilts under vinaigrette in less than 5 minutes. You can prepare all ingredients ahead of time (cut cucumber, slice shallot, measure vinaigrette ingredients) and keep them separate in the fridge. Assemble the salad in the large mixing bowl just before serving.
This salad pairs beautifully with my creamy pasta with sausage, squash and spinach, my lemon shrimp Alfredo linguine, my Italian tomato, burrata & arugula pizza, my best grilled chicken skewers, a good maple pulled pork or pork tenderloins with mustard and smoked paprika. In short: all the creamy pastas and grilled meats.
Ads
Ads
Ads
Ads
Ads